Red Lentil Carrot Soup with Whole Wheat Cheddar Dill Biscuits

If you’ve been ready the blog for the past little while, you’ll know that I’m on a bit of a lentil kick. These little guys are packed with flavour, fibre, protein and vitamins, so what’s not to love! This easy fall soup is just an extension of my love. Two loves actually because it comes from the Kraft ‘What’s Cooking’ Recipe Flyer (I always find great recipe in those!), I slightly altered the recipe, but nothing huge. But let’s get to the recipe!

Red Lentil Carrot Soup

Start out by caramelizing your onion in a large sauce pan with butter. Once the onion starts to turn translucent, add in your chicken broth. Add in your carrots, uncooked lentils and bring to a boil. Once boil, reduce down to a medium-low heat and let simmer for 30-45 minutes or until the veggies are tender.

For the biscuits, I made my Whole Wheat Biscuits and just added in 1/2 cup cheddar cheese and roughly 1-2 tbsp of dried dill (depending how dilly you like things). These biscuits are the bomb and a kitchen staple for me!

Can’t remember how I came across your website – either tastespotting or pinterest, but anyway, this is delicious soup! Made it for dinner tonight (with the cheddar biscuits) and really, really enjoyed it. And it’s soooo simple.

I love love love red lentils…but I’m so surprised that this recipe came from Kraft’s What’s Cooking mag! But I’ve totally found some amazing recipes in there. Love the simplicity of this soup – I’m bookmarking to make it soon.